Fall Crockpot Turkey Chili

Happy first day of fall to you all! Over here in New England fall has already started to show itself; a few trees are beginning to change colors and the weather is certainly much cooler. Not to mention we have been burning the fall collection of Bath and Bodyworks’ candles since mid August… We just can’t get enough of their scents! Banana bread pudding, yum! We have restricted ourselves from going back there until it is at least October. Let’s see if we make it…Anyways back to talking about how glorious fall is. I think fall has slowly become my favorite season. There are always fun activities to do in the fall and yummy foods to be eaten, not to mention cute boots to buy. Since we both love fall so much over here on Popcorn and Chocolate we have decided to create a Fall series; all throughout fall we will be posting different recipes, crafts, and goodies all centered around, well, the fall. In the middle (or like in a few days because we are way too overly excited for it) we will also be having a Halloween series. Get excited for all things Fall/Halloween, we sure are!

To kick of this season we decided to make one of our favorite chili recipes. This recipe is done in the slow cooker and takes about 4 hours on high. We like to prepare it right before lunch and then you get to smell the chili cooking all day long. We followed Skinny Taste‘s Kid Friendly Turkey Chili recipe. She always has the best recipes! We tried this recipe last year sort of as a joke because I wasn’t sure how much I would actually like chili. Since it is a kid friendly recipe, we thought that sounded appropriate for a starter chili. Good thing we did make it because it is delicious! Plus it is adaptable by adding any sorts of extra ingredients you want. We decided to put some kidney beans in ours, but you can also go for sweet potatoes, squash, anything you like in your chili!

Ingredients:

1 lb ground turkey (or beef if you prefer)

1 red bell pepper, diced

1 yellow onion, diced

1 garlic clove, diced

1 1/2 cups of frozen corn

1 14.5 oz can of diced tomatoes

1 8 oz can of tomato sauce

1 15.5 oz can of kidney beans, drained

1/4 cup low sodium chicken broth

1 teaspoon cumin*

1/2 teaspoon chili powder*

1/2 teaspoon paprika*

1/2 teaspoon salt

*be generous on the spices, they add good flavor!

Toppings:

avocado slices

shredded cheese

tortilla chips

Directions:

1. Start by hitting up a skillet and then adding the ground turkey to it to cook before putting it in the slow cooker.

2. While the turkey is cooking, chop up your onion, pepper, and garlic and add it to the slow cooker.

3. Add in the rest of the ingredients and then the turkey once it is done.

4. Cook for 4 hours on high or for 6 hours on low, stirring occasionally.

5. Serve in giant bowls and top with anything you please. We added fresh avocado and some shredded cheese, and maybe a few sneaky crackers.

This chili recipe is seriously delicious, you should give it a try. If you do not have a slow cooker, do not let that deter you, instead you can let everything simmer together in a large pot on the stove until the veggies are cooked. We hope you enjoyed the first post in our Fall series! Except lots more of fun fall time activities and DIY’s to come!